You guys love pumpkin recipes, don’t you? The Pumpkin Pie Oatmeal from last year is still so popular and the Pumpkin Cinnamon Rolls from this year were a huge hit. So, shall we continue with another new pumpkin recipe? This time – Pumpkin Cheesecake Pots. Remember the Raspberry Cheesecake Pots I made this summer? Yes, this recipe is almost exactly like that, but pumpkin instead. And it’s definitely just as easy.

Aren’t they pretty? With the Raspberry Cheesecake Pots I put all the graham cracker crumbs on the bottom. This time I experimented with more of a parfait style layering. Both ways are delicious, but I think I like it this way better since it spreads out the crumbs more with the cheesecake. I also added some pecans because I really love pecans and pumpkin together.

I love recipes like this that are so simple to prepare yet always seem to impress people. It’s such a pretty presentation and the flavors are excellent. Pumpkin Cheesecake Pots would be a great addition to the fall table for dessert. Maybe something new to try this year for Thanksgiving. We always like to add one or two new recipes to our usual Thanksgiving Menu.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes.

Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm. Serves 4.

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family.
She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life.
A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

I was able to find it at Smith’s in their organic/health food section. The brand I picked up was Bob’s Red Mill. It isn’t necessary per se – I didn’t use it in the raspberry version, but I did like the way it thickened the cheesecake up a little bit more.

I just discovered you as well through the Brown Eyed Baker. I am so loving your website. In fact, I am making this dessert for my book group tomorrow evening! I need 12 of them, so I will be tripling it though.

Oh my gosh, just got done making these for supper tonight. Haven’t served them yet, just scraped out the extra from the food processor and tried it – AMAZING! Proceeded to lick out the food processor like an animal (don’t worry, I took out the blade!) Can’t wait to eat them tonight!

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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.